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Baked Sweet Potato & Carrot Soup

Servings 4
Author Emily @ Zen & Spice

Ingredients

  • 2 large sweet potatoes
  • olive oil
  • salt & pepper
  • 3 medium carrots
  • 1/2 tsp Himalayan pink salt you can use regular
  • Cracked pepper to taste
  • 1 tsp garlic powder
  • 1 tsp olive oil
  • 5 Tbsp unflavored whey protein optional, but makes it creamy
  • 2 cups unsweetened plain almond milk
  • sour cream for garnish optional

Instructions

  1. Preheat your oven to 400 degrees.
  2. Scrub your sweet potatoes, rub a little olive oil on the outside, poke several holes in each one with a knife, and wrap in foil. Bake for 55-70 minutes (test every 5 minutes, if the knife goes through easily they're done).
  3. Meanwhile, wash and peel the carrots, dice into pieces. Place into a small bowl and cover halfway with water. Steam in the microwave for 5-6 minutes, until tender.
  4. Let the potatoes and the carrots cool to room temperature before blending.
  5. In a blender (I used my Nutribullet), combine the sweet potatoes (without the peel), carrots, salt, cracked pepper, garlic powder, olive oil, whey protein and almond milk.
  6. Puree until smooth. I used the soup mode on my Nutribullet.
  7. Top with sour cream!